Chorizo and Bean Stew

We made this last night and it was so delicious we had seconds and thirds!!

700g salad potatoes (such as chats or Nicola), quartered
60ml / 1/4 cup olive oil
1 red onion, peeled, chopped
500g chorizo sausage, sliced
4 garlic cloves, crushed
1 teaspoon dried chilli flakes
400g can butter beans
410g can diced tomatoes
2 fresh bay leaves
150ml beef or chicken stock
4 tablespoons chopped flat-leaf parsley

Place the potatoes in a large saucepan of cold, salted water.
Bring to the boil and simmer for 10 minutes or until just tender. Remove from heat. Drain.
Heat the oil in the same pan. Add the onion and cook for 3-4 minutes until just softened.
Add the chorizo and cook until it starts to turn golden.
Transfer chorizo mixture to a plate and set aside.
Add garlic and chilli to the pan. Cook for a few seconds, then add potatoes, butter beans,tomatoes, bay leaves and chorizo mixture.
Pour in stock, bring to the boil, then reduce heat to low and simmer for 10 minutes.
Stir in parsley and serve with crusty bread.

Serves 4

Source: Delicious magazine April 2003. Recipe by Valli Little